VEGETABLE NOODLE SOUP
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
VEGETABLE & NOODLE SOUP (GLUTEN, DAIRY AND EGG-FREE)
Make and share this Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) recipe from Food.com.
Provided by bearhouse5
Categories Lactose Free
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan.
- Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
- Pour in water and add remaining ingredients except spinach, salt and pepper.
- Bring to the boil, then reduce heat and simmer covered for 20 minutes.
- Stir through baby spinach and season to taste with salt and pepper.
- Serve.
Nutrition Facts : Calories 300.4, Fat 3.8, SaturatedFat 0.6, Sodium 228.9, Carbohydrate 55.6, Fiber 16, Sugar 5.2, Protein 16
VEGETABLE NOODLE SOUP
Make and share this Vegetable Noodle Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles according to package directions, drain and set aside.
- While noodles are cooking, heat oil in large saucepan over medium heat.
- Saute onion, stirring until pale golden, about 5 minutes.
- Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
- Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
- Stir in the beans and cooked noodles.
- Remove bay leaf.
- Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
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- In large stock pot or Dutch ovenover medium heat, combine broth and water. Bring to a low boil.
- Add all vegetables, except for canned tomatoes, along with basil and oregano. Cook over medium or medium-low until vegetables are tender. Once vegetables are tender, add diced tomatoes. You may wish to add salt and pepper at this point as well.
- Bring back to a low boil. Add pasta at this point and cook until noodles are the desired texture, following the box instructions as a guideline.
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